Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Food stored on floor.
1. Boxes of raw chicken and containers of soy sauce on floor in walk in cooler.
2. Food stored on floor by ware wash area.
3. Plastic soda bottles stored on floor in dry storage area.
4. Disposable napkin stored on floor at front counter. **Repeat Violation**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour container in kitchen.
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Cooked chicken thawing under running water at the triple sink 78F, cooked shrimp thawing under running water 79F. Operator placed in refrigeration. **Corrective Action Taken**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into sauce pan and then handled cleaned utensils, in kitchen.
High Priority - Raw animal food stored over or with unwashed produce. Container of raw chicken stored over container of chopped onions and unwashed produce in walk in cooler. Operator reorganized. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
1. Raw chicken not in original packaging stored over raw beef not in original package in reach in freezer in kitchen.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg rolls, fried chicken, tempura chicken, and sweet and sour chicken, time marked but not included in establishment written procedures. Operator updated Time as Public Health Form. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
